Preheat the oven to 350 degrees F. Coat a 2-quart casserole dish with nonstick cooking spray and set aside. Place a large skillet over medium-high heat. Coat with the canola oil & when the oil is hot, add the onion & celery. Cook & stir until the vegetables soften, about 3 minutes. Stir in corn & cook 2 minutes longer to incorporate. Stir in the soup, salsa & chili powder until well blended.

Add the tuna & cooked pasta, stirring just to coat. Pour into the prepared casserole dish. Sprinkle the top evenly with cheese. Bake for about 25 minutes or until bubbling. Remove from oven and serve immediately.

Preheat over to 425. Trim crusts from bread & cut each slice into 4 squares. Arrange on baking sheet & brush with oil. Bake 3-5 minutes until pale golden. Remove bread squares. Make 32 stacks, each starting with a square of bread, then a slice of mozzarella, then tomato & basil. Sprinkle with salt & pepper, then repeat, ending with a piece of bread. Push a skewer through each stack & place on baking sheet. Drizzle with remaining oil & bake upright for 10-15 minutes until cheese begins to melt. Garnish with basil & parsley.

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